About ÅKER
Built from research, testing and a love for concept development.
ÅKER was founded by Malva Cederlund, a Hotelschool The Hague student in the Entrepreneurship pathway.
Raised in Amsterdam with Swedish roots, Malva has always been drawn to hospitality, design and entrepreneurship. Her work sits between food, business, storytelling and experience — and ÅKER brings those worlds together.
ÅFounder story
From research question to restaurant system.
In her final year at Hotelschool The Hague, Malva started researching a contradiction in the restaurant industry. Guests often say they value local and sustainable food. Restaurants are under pressure to work with better ingredients. But in practice, guests do not always want to pay more.
This raised one central question:
Is the problem really that guests do not care, or are restaurants failing to show the value clearly enough?
Through interviews, research and a pilot test at Café Dapper, one insight became clear. The problem is not only price. The problem is value perception. ÅKER was created to solve it.
The A
A mark for seasonal intelligence.
The A is the identity mark of ÅKER. It represents the starting point of every menu — the field, the ingredient, the producer and the season.
For us, a menu does not start with a trend. It starts with what the moment actually gives. The A stands for the connection between field, kitchen and guest.
Why ÅKER exists
Good food should not lose value between the producer and the guest.
A local producer can create something with care. A restaurant can buy that product. But if the guest does not understand the origin, effort or story behind it, much of that value disappears.
ÅKER exists to make that value visible. It connects the ingredient, the producer, the price, the menu and the guest experience.
Mission
ÅKER helps restaurants build better seasonal menus by combining recipes, local supplier options, food cost calculations, menu storytelling, staff briefing and menu design into one clear system.
Vision
To make seasonal, locally rooted dining the most desirable and commercially smart choice for modern restaurants.
Values
What we hold to.
Taste First
The dish has to be good before the story matters.
Built For Margins
Better food only works when the numbers work too.
Seasonal Intelligence
The best menus start with knowing what belongs to the moment.
Local With Purpose
Local sourcing should create value for restaurants, guests and producers.
Clarity Over Noise
Restaurants need tools they can actually use.
Story With Substance
A good story should make the value of a dish clearer, not louder.